Dressing:
Dice the green chili pepper and avocado. Toast the hazelnuts in a pan.
Mix all the ingredients, except for the hazelnuts and coriander. Finally add the ground hazelnuts and coriander to decorate.
Dress at the moment of serving.
WHITE BEAN SALAD WITH SCALLION & CHERRIES
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
CUCUMBER AND PHYSALIS NOODLES
Arugula, radish and strawberry salad with balsamic vinaigrette
Strawberry and pomegranate salad
ASPARAGUS WITH BLUEBERRY MILK MAYONNAISE
Cucumber and blueberry salad
CAESAR SALAD WITH RASPBERRIES
Clam, Shrimp, and Strawberry Salad
Arugula, radish, and strawberry salad with balsamic vinaigrette